The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Starter & Levain Refreshment EIDB Video

July 14, 2023 - 4:30am
albacore's picture
albacore

Starter & Levain Refreshment EIDB Video

I found an interesting video from Thomas Teffri‑Chambelland regarding refreshes, with specific reference to pH values.

He also explains the concept of young levains, again with reference to pH.

https://www.youtube.com/watch?v=8wwa0R8ufBA

In French, but the French subtitles translate successfully - I recommend the browser addon "Remember subtitle settings for YouTube™" to make life easier.

 

Lance

 

Share
  • Facebook logo
  • Twitter logo
GaryBishop's picture
GaryBishop
Jul 14 2023 - 5:45am

Really interesting video. I have two observations/questions.

  1. The pH values must depend on the kind of flour, right? He is using white flour but with whole grain I imagine the specific values would be different for the same acid content. But I'm mostly ignorant of such things.
  2. The second about his pH probe. He just pops the cap off and jams it in the dough. Either he is not using storage solution or it doesn't matter or maybe he doesn't care? I rinse my probe before and after use. Don't most people?
albacore's picture
albacore
Jul 14 2023 - 6:05am

I think he is using rye flour in this refreshment. Not sure what grade though, but in one of his other videos he makes a rye loaf with T170 which is pretty wholegrain - possibly he uses the same flour?

Well, maybe his pH probe handling is not what some of us would do. He does have a video on pH meter calibration and I'm sure he's doing that! He does talk about storing the probe dry though, which as we know isn't good practice. Most of the spear tip probes have a little bottle for covering the tip with storage solution.

 

Lance